Upside-Down Pineapple Cake

This is another recipe from my "Better Home & Gardens" cookbook which I absolutely love. It turns out really beautiful and delicious with a mix of textures and tastes. It turns out to be very soft and juicy, slightly tangy, and with a touch of crispiness here and there.

Ingredients:

Topping :
Butter 1/2 cup
Brown Sugar 1 cup
12 Pineapple rings 


Batter:
Flour 2 cups
Baking Powder 2 t.s.
Salt 1/2 t.s.
Nutmeg 1/2 teaspoon
Butter 1/2 cup, softened
Sugar 1/2 cup
Brown Sugar 1/2 cup
2 Eggs
Milk 1/2 cup
Vanilla 1 t.s.



Melt butter in a saucepan over low heat and stir in brown sugar. Bring to boil and stir frequently. Pour into a buttered 13x9x2 pan covered with wax paper. Spread evenly. Drain pineapple rings reserving 1/2 cup of the juice. Fit the rings into the bottom of the pan.

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

In a large bowl, beat butter, sugar, and brown sugar with an electric mixer. Add eggs. Beat in half of the flour mixture. Pour in pineapple juice and milk. Beat until combined. Beat in remaining flour mixture. Add vanilla. Spread batter into the pan. Bake until golden or toothpick comes out clean when inserted in the middle.

Note:
My cake in the picture is has more than 12 pineapple rings. I did this a while ago, so I think that I used a slightly larger pan.